Buiten eten+drinken

They devote considerable attention to purchasing good products, which they prepare with a love of their trade. It involves a great deal more than simply stirring pans. It is a question of taste, quality, hospitality and affordability. Regional products have been used for cooking since 1994. The restaurant works with certified hunters/fishermen. The ducks, hares, sustainable eel, perch, geese and pigeons come from the Green Heart. They understand the need to work exclusively with good products. The meat does not come from the bio industry; cheese and ice cream come from local farms and we of course work with free-range eggs. All our meals are freshly prepared in our own kitchen. Our aim is an ideal price/quality ratio. The interior decoration takes its name from outdoors. The splendid colours of the ‘four seasons’ were painted on the walls by Gouda artist Henk Keesmaat. In that part of the restaurant that depicts autumn and winter, an atmospheric open fireplace crackles during the dark, cold months.
Buiten Eten + Drinken has its own fine garden. Guests can enjoy an unhurried meal there during the summer months.